Friday, February 26, 2010

Today's main recipe is for Fajita Pot Roast, I found the recipe in a magazine that I frequently read. I'm also including the recipe for 'Calabacitas Guisada' (Stewed Mexican Zucchini) this recipe was found at allrecipes ,it is one of the sides I served along with the roast. The other side that was served with the meal was Mexican rice. I posted a recipe for the rice way back in August.

Dinner was served :D we also had flour tortillas to go along with it. No I did not make my own tortillas, but I could have if I wanted to. ; )Fajita Pot Roast

Roast meat until tender, about 3 hours. Transfer meat and vegetables to serving platter. Over two burners set on medium-high heat, bring pan juices to boil; cook, whisking, until thickened, 3-5 minutes. Serve pan juices with beef and vegetables. If desired, sprinkle with cilantro and serve with tortillas.-------------------------------------------------------------------------------------------------

1. Heat the vegetable oil in a saucepan over medium heat; cook the onion and garlic in the hot oil until soft, about 5 minutes. Add the zucchini slices and stewed tomatoes and stir gently. Cover and cook until the zucchini is tender, 8 to 10 minutes. Remove from heat, season with salt, and add the Cheddar cheese; allow to sit until the cheese has melted.